• David Hall

Perfect Pickled Beets

1kg whole beetroot

2 tbsp olive oil

600ml of vinegar (white wine, cider, red wine all perfect)

100g soft brown sugar

1 tbsp each of coriander seeds, peppercorns, mustard seeds

1 cinnamon stick

A pinch of dried chilli,

2 cloves

3 bay leaves

1 tsp salt

1 - Pre-heat oven to 200C/GM6.

2 - Top and tail the beetroot, rub them in the oil, wrap each in foil and bake on a medium shelf for an hour. Remove and leave to cool.

3 - For the pickle, put the vinegar and sugar in a pan along with all of the spices and bay leaves. Bring to the boil and stir until the sugar is dissolved.

4 - Peel and slice the beets and place into a sterilised jar. Tip in 1 tsp salt then pour over the hot pickle. Allow to cool then fasten on the lid and put away for at least two weeks (the longer the better).

5 - The beets will keep unopened for 6 months but surely you can’t wait that long? Once opened, keep in the fridge for 4 weeks.

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